Recipe Berry and ice-cream puffs : Practical and Delicious

Recipe Berry and ice-cream puffs : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Berry and ice-cream puffs. You are currently reading Recipe Berry and ice-cream puffs : Practical and Delicious. This recipe is the creation of the chef Jan Purser. Recipe Berry and ice-cream puffs requires 20m, cook 35m and serve 6. Caution: allergy Contains gluten, milk, soy, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Bite into the light and fluffy choux pastry to discover the sweet ice-cream inside.

Ingredients:

11 Ingredients

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  240g raspberries
  
  
  


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  2 tbsp icing sugar
  
  
  


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  1 tsp finely grated orange rind
  
  
  


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  1 tbsp fresh orange juice
  
  
  


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  250g (1 punnet) strawberries, hulled, sliced lengthways
  
  
  


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  400ml 98% fat free vanilla ice-cream
  
  
  



• Choux puffs



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  2 eggs, at room temperature
  
  
  


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  3 egg whites
  
  
  


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  250ml (1 cup) water
  
  
  


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  40g (2 tbsp) butter
  
  
  


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  150g (1 cup) plain flour, sifted
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220°C. Line baking tray with non-stick baking paper. To make choux puffs, whisk eggs and egg whites in a jug. Set aside. Place the water and butter in a saucepan. Stir over medium heat until butter melts and mixture just comes to the boil. Remove from heat, add flour and use a wooden spoon to quickly mix. Stir over medium heat for 1 minute or until mixture forms a ball. Remove from heat, flatten mixture over base of pan. Set aside for 5 minutes.
  
  
  


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  Step 2
  
  
  
  
  Add whisked egg, a little at a time, beating until well combined after each addition. Beat mixture until smooth and glossy.
  
  
  


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  Step 3
  
  
  
  
  Place 12 heaped dessertspoonsful of choux mixture onto lined baking tray, sprinkle with water and place in oven. Reduce temperature to 200°C. Bake for 25-30 minutes or until puffed and lightly browned. Make a cut into side of each puff and return to oven for 5 minutes. Turn off oven and leave puffs inside until cooled.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, blend raspberries, icing sugar, orange rind and juice to a puree. Pour into a bowl. Add strawberries. Toss to combine.
  
  
  


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  Step 5
  
  
  
  
  To serve, cut puffs in half and remove any doughy pastry inside. Fill each puff with a dessertspoonful of ice-cream and place in bowls. Spoon the berry mixture over top and serve immediately.
  
  
  

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